Humans and alcohol have been best friends for a long time. It's not like humans suddenly decided we needed a drink that could get us tipsy when we were unhappy, joyful, depressed, or stressed, and the notion of alcohol was introduced and fermented.
It is thought that the urge to consume alcohol-fueled agriculture in the ancient period, as alcohol was created through the fermentation of cereals. This is how long we have known our friend booze.
Today Hop Nepal has prepared a list of the best local alcoholic beverages that tourists can enjoy in Nepal.
Best Nepalese Alcoholic Beverages
Alcohol is more than just an intoxicant. It has both historical and religious importance. Different countries across the world have their own unique alcoholic beverages. We will discuss indigenous Nepalese beverages in this section. They are:
- Chyang
- Raksi
- Aila
- Tongba
- Jaad
Chyang
Chyang- is a prestigious local beverage produced from fermented rice, barley, or millet. It has a milky white tint with a sweet and sour flavour. Chyang is a light drink for folks who have been accustomed to consuming harsh beverages such as vodka and beer. However, for individuals who are new to chyang, one glass will suffice to get them drunk.
Savouring a Glass of Chyang Image Cr: Nepal Travel Guide
The sweet and bitter flavor of chyang is irreplaceable, no matter how much the liquor business has developed or will evolve further. And the fact that chyang is still the most popular drink in Nepal demonstrates its unrivalled importance in Nepalese society.
Chyang is one of the most commonly used elements in Tamang rituals. It's also popular among Sherpas, Newars, and Rai. It is traditionally served in a metal bowl, among other meals. It is now offered in steel glasses, regular glasses, or even plastic bottles.
We can purchase them in nearby hotels, and they are a pretty affordable beverage. Bhaktapur is one of the best locations for Chyang. Along with the Newari Khaja set, we can have chyang.
Raksi
Raksi is also referred to as Kodo ko Raksi, Local Raksi, or Arak, which means millet-based alcohol. Currently, the term "raksi" refers to all alcoholic beverages, but historically, it was used to describe a particular alcoholic beverage that was made locally from millet, rice, and wheat.
The type of grain used affects the flavour of raksi. It has a 20 to 30 per cent alcoholic content and is a potent beverage like vodka and beer. It tastes incredibly wonderful, according to the consumer, and when consumed, it delivers a scorching feeling down the throat, creating a smooth experience. For celebrations and special events, it is made at home.
It is a typical beverage given with pork for Kirat and Limbu. It is necessary for a variety of ceremonies and functions. Due in part to its antibacterial qualities, raksi continues to be a crucial component of many religious rituals and social gatherings.
Aila
Aila is a beverage made in Nepal from millet, rice, or other grains that have been fermented. This alcohol is manufactured from scratch and prepared according to tradition. It is utilised in Newari ceremonies and festivals. It is among the most potent alcoholic drinks that can be found in Nepal.
One might infer that Aila has a high alcohol percentage from its strong odour alone. If you want an exquisite taste of Aila, visit a Newari restaurant. The way that Aila is generally served is fascinating. It is first poured from a lower height and then progressively elevated to almost waist height. This pouring technique has a pleasing appearance and flavour.
Aila is a Newari beverage that Newari unmistakably produces. It is still amongst the best local beverages that draw people despite not being heavily popularized. Every religious celebration and the cultural event begins with offering aila to the gods, after which it is consumed. Yenya is one such well-known Newari event.
Tongba
Delicious Tongba Warming the Night Credit: Altitudehimalaya
The Limbu people, as well as members of other kirati communities and numerous other ethnic groups in Nepal, drink it as a traditional and native beverage. The Rai and Limbu people value it fervently. In their culture, offering tongba is a sign of respect.
In reality. the word "tongba" refers to a drinking vessel. However, tongba is the name of the entire alcohol and vessel currently. Millet is cooked and fermented to make it. The millet is then placed in the container and is now ready to be consumed.
The liquor is held in a beautiful and aesthetically pleasing container and consumed using a straw. It has a warm, sweet flavour. It is mainly used to maintain body warmth during the winter or in colder areas, such as eastern Nepal's hilly and mountainous districts.
Jaad
Another standard alcoholic beverage in Nepal is called Jaad. It is created by allowing wheat, millet, or rice to ferment for a week to ten days. It is then ready to be consumed. Due to its cooling and refreshing qualities, it is typically consumed throughout the summer.
It is a light beverage with very low alcohol content. In terms of flavour, it is significantly sweeter and less sour. Typically, it is well known in Mongolian ethnic groups, including the Limbu, Rai, Tamang, and Sherpa.
CONCLUSION
Although wine, vodka, and beer are all delicious, Nepal's native alcoholic beverage is superior. Alcohol is love and feeling in Nepal. Brandy, vodka, and wine are available virtually everywhere, but Chyang, Jaad, and Raksi must be obtained in Nepal.
The native beverages of Nepal have also captivated a lot of tourists. See how fantastic our homemade beverages are? These alcoholic beverages are created at home using organic ingredients and have religious significance in addition to the wonderful flavour.